1. Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals. (March 2016) Authors: Valentin, Dominique; Parr, Wendy V.; Peyron, Dominique; Grose, Claire; Ballester, Jordi Journal: Food quality and preference Issue: Volume 48:Part A(2016:Mar.) Page Start: 251 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine. (1st November 2016) Authors: Martin, Damian; Grose, Claire; Fedrizzi, Bruno; Stuart, Lily; Albright, Abby; McLachlan, Andrew Journal: Food chemistry Issue: Volume 210(2016) Page Start: 640 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation. (November 2021) Authors: Araujo, Leandro Dias; Parr, Wendy V.; Grose, Claire; Hedderley, Duncan; Masters, Oliver; Kilmartin, Paul A.; Valentin, Dominique Journal: Food research international Issue: Volume 149(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?. (September 2016) Authors: Parr, Wendy V.; Valentin, Dominique; Breitmeyer, Jason; Peyron, Dominique; Darriet, Philippe; Sherlock, Robert; Robinson, Brett; Grose, Claire; Ballester, Jordi Journal: Food research international Issue: Volume 87(2016:Sep.) Page Start: 168 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?. (September 2016) Authors: Parr, Wendy V.; Valentin, Dominique; Breitmeyer, Jason; Peyron, Dominique; Darriet, Philippe; Sherlock, Robert; Robinson, Brett; Grose, Claire; Ballester, Jordi Journal: Food research international Issue: Volume 87(2016:Sep.) Page Start: 168 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Perceived minerality in Sauvignon wines: Influence of culture and perception mode. (April 2015) Authors: Parr, Wendy V.; Ballester, Jordi; Peyron, Dominique; Grose, Claire; Valentin, Dominique Journal: Food quality and preference Issue: Volume 41(2015:Apr.) Page Start: 121 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters. (November 2020) Authors: Parr, Wendy V.; Grose, Claire; Hedderley, Duncan; Medel Maraboli, Marcela; Masters, Oliver; Araujo, Leandro Dias; Valentin, Dominique Journal: Food research international Issue: Volume 137(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗